Ingredients:

• Warm the corn and beans:
• Heat the corn and black beans together or separately in a pan or skillet over medium-high heat for 2 to 3 minutes. Add a pinch of salt to your corn and beans and turn off heat.
• Warm the rice in the microwave or on a pan:
• If you are using the microwave, pour the rice into a large bowl and cover it with a damp paper towel. Microwave the rice on high for about 1 minute. Check to see if the rice has warmed through. If it is still cold in some spots, give everything a stir and continue microwaving at 15-second intervals, until the rice is heated to your liking.
• Assemble the burrito bowls:
• Divide the rice, chicken, corn, beans, romaine lettuce, and pico de gallo into 4 bowls. Top with cheese, if using, and then crush a few tortilla chips on top of each bowl for extra crunch.
• 1 pound (450g) chicken breasts (or substitute 2 cups cooked, shredded chicken)
• 4 cups chicken broth or water, for cooking the chicken
• 1 cup uncooked brown rice (or substitute 3 cups cooked rice)
• 1 1/4 cups fresh or frozen corn kernels
• 1 15-ounce (425g) can black beans, drained and rinsed
• 6 to 8 romaine lettuce leaves, chopped into strips
• 1 cup pico de gallo or your favorite salsa
• 1 cup shredded cheddar or Monterey jack cheese, optional
• Crushed tortilla chips, for topping